Ligurian cuisine consists of dishes from the culinary tradition of

Liguria Liguria (; lij, Ligûria ; french: Ligurie) is a Regions of Italy, region of north-western Italy; its Capital city, capital is Genoa. Its territory is crossed by the Alps and the Apennine Mountains, Apennines Mountain chain, mountain range and is ...

, a region of northwestern

Italy Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical re ...

, which makes use of ingredients linked both to local production (such as

preboggion Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Leaf vegetables eaten raw in a salad can be called salad gr ...

, a mixture of wild herbs), and to imports from areas with which, over the centuries, the

Ligurians The Ligures (singular Ligur; Italian: liguri; English: Ligurians) were an ancient people after whom Liguria, a region of present-day north-western Italy, is named. Ancient Liguria corresponded more or less to the current Italian regi ...

have had frequent trade (such as Sardinian

pecorino Pecorino cheeses are hard Italian cheeses made from sheep's milk. The name "" derives from ''pecora'' which means sheep in Italian. Overview Of the six main varieties of pecorino, all of which have Protected Designation of Origin (PDO) stat ...

, one of the ingredients of

pesto Pesto () is a sauce that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), a ...

Characteristics

Ligurian cuisine is affected by the geomorphological characteristics of its territory. It makes use of ingredients coming from the sea as well as game and meat. Ligurian cuisine has transformed over the centuries in relation to the socio-economic situation of the region. The scarcity of cattle pastures forced the Ligurians to develop dishes based on alternative ingredients such as

fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of li ...

and

herbs In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...

, to which

game A game is a structured form of play (activity), play, usually undertaken for enjoyment, entertainment or fun, and sometimes used as an educational tool. Many games are also considered to be work (such as professional players of spectator s ...

was subsequently added. Ligurians pair their meat condiments based on wild or cultivated herbs, among which pesto stands out, which is used both as a sauce for

pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are som ...

as well as being added to autumnal soups with a variety of fresh vegetables. Also important are the many savoury pies with vegetables, the most famous of which are the pasqualina cake, the ripieni and

focaccia Focaccia ( , , ; lij, fugassa ; nap, label= Barese, fecazze ) is a flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called ("white pizza"). Focaccia can be served as a side dish or as san ...

traditionally filled with

stracchino cheese Stracchino (), also known as ''crescenza'' (), is a type of Italian cow's-milk cheese, typical of Lombardy, Piedmont, Veneto, and Liguria. It is eaten very young, has no rind and a very soft, creamy texture and normally a mild and delicate flavou ...

known as '' focaccia col formaggio''. There are dishes based on ingredients such as herbs or chestnuts traditionally eaten by farmers. The preservation of food and therefore the use of

Mason jars A Mason jar, also known as a canning jar or fruit jar, is a glass jar used in home canning to preserve food. It was named after American tinsmith John Landis Mason, who patented it in 1858. The jar's mouth has a screw thread on its outer perime ...

is fundamental in Ligurian cuisine, traditionally filled with

mushrooms A mushroom or toadstool is the fleshy, spore-bearing Sporocarp (fungi), fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans. The standard for the na ...

in oil,

jams Jams or JAMS may refer to: *Plural form of jam, a type of fruit preserve *Jams (clothing line) *JAMS (organization), United States organization that provides alternative dispute resolution services *The JAMs, former name of The KLF, a British band ...

honey Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...

, salted anchovies, brined foods, and dips.

Starters (''antipasti'')

* Acciughe sotto sale * Barbajuan * Farinata bianca * Farinata con il cipollotto * Farinata con cipollotto e boraggine * Farinata con il rosmarino * Farinata di ceci * Farinata di zucca * 'e fugasette * Focaccia con il formaggio * Genoan focaccia * Focaccia con le cipolle * Focaccia con le olive * Frittelle di lattuga, friscioeu, o friscioli *

Panissa Farinata (), socca (), torta di ceci (), or cecina () is a type of thin, unleavened pancake or crêpe made from chickpea flour. It originated in Italy and later became a typical food of the Ligurian Sea coast, from Nice to Sardinia and Elba isl ...

( it) *

Pissaladière Pissaladière (, , ; oc, label= Niçard, pissaladiera or ; lij, piscialandrea ) is a dish of flatbread with toppings in the cuisines of Liguria (especially Genoa) and Nice. It is often compared to pizza. The dough is usually a bread dough thic ...

(with anchovies) * Polpettone di melanzane * salame di Sant'Olcese * Sardenaira (only made with fish oil, without using anchovies nor sardines.) * Testaieu * Testaroli * Torta pasqualina * Antipasto di funghi * Antipasto misto di mare * Antipasto misto ligure (con specialità locali dell'entroterra) * Biscotti salati * Crocchette di patate (impanate e fritte) * Cuculli, frittelle di farina di ceci * Farinata con i bianchetti (in dialetto gianchetti) * Focaccia con le patate * Focaccia ripiena * Fritelle di cipolla * Frittelle di pastella con fiori di zucca * Frittelle di pastella con fiori zucca e pesce (bianchetti, ecc.) * Gattafin * Insalata di polpo * Mortadella nostrale * Mostardella di Sant'Olcese * Mousse di funghi * Olive marinate * Pizza bianca con patate e fagiolini * Polpettine fritte * Polpo e patate * Salsicce di Pignone * Sgabei * Torta baciocca, di patate e cipolle * Torta di bietole * Torta di carciofi * Torta di patate * Torta di riso * Torta di trombette * Torta di zucca * Torta verde mista * Verdure ripiene (con verdure o carne e verdura)

Sauces

* Apple vinegar varietà di

aceto Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ...

* Aggiadda * Aglié * Machetto or anchovy paste * Pesto with basil * Marò * Ragù bianco * Ragù di coniglio * Ragù di selvaggina (cinghiale, lepre, cervo, ecc.) * Ragù genovese, u toccu * Salsa di noci * Salsa di tartufo *

Salsa verde Salsa verde () is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chili peppers. The tomatillo-based Mexican ''salsa verde'' dates to the Aztec Empire, as documented by the Spanish physician Francisco Hernández, ...

* Sugo ligure * Sugo di funghi * Sugo con olive "taggiasche" * Sugo di pesce

Pasta, rice and soups

* Battolli * Bavette * Bricchetti * Corzetti * Fidelini *

Gnocchi Gnocchi ( , , ; singular ''gnocco'') are a varied family of dumpling in Italian cuisine. They are made of small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato. Variations of the dish supp ...

* Gran pistau *

Lasagne Lasagna (, also , also known as lasagne, ) is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ...

with pesto * Lasagne alla ligure * Lasagnetta di pesce *

Linguine Linguine (, English: ; sometimes anglicized as linguini) is a type of pasta similar to fettuccine and trenette but elliptical in section rather than flat. It is about in width, which is wider than spaghetti but not as wide as fettuccine. The na ...

* Mandilli * Mescciüa * Minestrone alla genovese *

Pane cotto Pane or Panes may refer to: * Paned window (architecture), a window that is divided into sections known as "panes" * Paned window (computing), elements of a graphical display * Pane (mythology), a type of satyr-like creature from Greek mythology ...

* Panigacci *

Pansoti Ravioli (; singular: ''raviolo'', ) are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though o ...

Pappardelle Pappardelle (; singular: ''pappardella''; from the verb , "to gobble up") are large, very broad, flat pasta, similar to wide fettuccine, originating from the region of Tuscany it, Toscano (man) it, Toscana (woman) , population_note = ...

* Ravioli alla ligure (con "tuccu a-a zeneize") * Ravioli di borragine * Risotto ai carciofi * Risotto ai frutti di mare * Risotto ai funghi * Risotto con sugo di trombette * Scocuzzù * Taglierini *

Trenette Trenette () is a type of narrow, flat, dried pasta from Genoa and Liguria; it is similar to both linguine and fettuccine. ''Trenette'' is the plural of ''trenetta'', but is only used in the plural and is probably a diminutive of the Genoese ''t ...

Trofie Trofie (; less frequently, troffie, strofie or stroffie) is a short, thin, twisted pasta from Liguria, Northern Italy. History Modern trofie seems to originate from Golfo Paradiso, a strip of land in the Riviera di Levante including maritime ...

* Zembi d'arzillo, fish ravioli * Zemin di ceci

Fish

* Acciughe in salamoia, dissalate, sott'olio * Acciughe ripiene * Baccalà al verde * Bagnun * Boghe in scabeccio * Brandacujun * Buridda * Cappon magro * Cicciarelli di

Noli Noli (; lij, Nöi ) is a coast ''comune'' of Liguria, Italy, in the Province of Savona, it is about southwest of Genoa by rail, about above sea-level. The origin of the name may come from ''Neapolis'', meaning "new city" in Greek. From 1192 ...

* Ciuppin * frexieoi de bacalà * Gianchetti * Rossetti *

Mosciame Musciame or mosciame is a traditional Italian preserved meat made from the salted and sun-dried flesh of dolphins. It is black, and looks like a piece of charred wood hanging from a string. It was made by the sailors and fishermen of the coas ...

* Muscoli alla marinara *

Mediterranean mussel The Mediterranean mussel (''Mytilus galloprovincialis'') is a species of bivalve, a marine (ocean), marine mollusc in the family (biology), family Mytilidae. It is an invasive species in many parts of the world, and also an object of aquaculture ...

. *

Stuffed mussels Stuffed mussels ( tr, Midye dolma) or Midye is a generic name for plump orange mussels that contain herbed and spiced rice. Midye dolma is a popular and common street food snack in the coastal cities of Turkey. History The historical preparation ...

* Pignurin alla salsa di pomodoro * Seppie in zimino * Seppie alla spezzina * Stoccafisso accomodato * Tonno alla genovese

Meats

* Roasted

lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...

* Asado *

Capra e fagioli ''Capra e fagioli'' (''Goat and beans'') or ''Stufato di capra e fagioli'' (''Stew of goat meat and beans'') is a typical dish of the hinterland of Imperia. ''Capra e fagioli'' is a stew made from goat meat (preferably shoulder meat), cooked o ...

* Capretto * Carne alla ciappa * Cima * Coniglio alla ligure * Coniglio alla Sanremese * Cinghiale alla ligure con

polenta Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. ...

* Boar meat * Fratti * Fricassea di pollo alla ligure * Frizze from

Val Bormida Val may refer to: Val-a Film * ''Val'' (film), an American documentary about Val Kilmer, directed by Leo Scott and Ting Poo Military equipment * Aichi D3A, a Japanese World War II dive bomber codenamed "Val" by the Allies * AS Val, a Sov ...

liver The liver is a major Organ (anatomy), organ only found in vertebrates which performs many essential biological functions such as detoxification of the organism, and the Protein biosynthesis, synthesis of proteins and biochemicals necessary for ...

and

pork sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

* Gallo nero della

val di Vara The Vara is a river of the Province of La Spezia in Liguria, north-west Italy. Geography The river runs through Varese Ligure, Brugnato, Borghetto di Vara and Castiglione di Vara. At it is the longest river in Liguria. The main source of t ...

* Giancu e negru (Bianco e nero), fritto misto alla genovese di frattaglie d'agnello note come (coratella) * Prosciutto di Castelnuovo Magra * Rostelle * sanguinaccio (berodo) * Game meats (such as

venison Venison originally meant the meat of a game animal but now refers primarily to the meat of antlered ungulates such as elk or deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edible, in ...

roe deer The roe deer (''Capreolus capreolus''), also known as the roe, western roe deer, or European roe, is a species of deer. The male of the species is sometimes referred to as a roebuck. The roe is a small deer, reddish and grey-brown, and well-adapt ...

hare Hares and jackrabbits are mammals belonging to the genus ''Lepus''. They are herbivores, and live solitarily or in pairs. They nest in slight depressions called forms, and their young are able to fend for themselves shortly after birth. The ge ...

) * Stecchi fritti * Tacchino alla storiona *

Head cheese Head cheese (Dutch: ''hoofdkaas'') or brawn is a cold cut terrine or meat jelly that originated in Europe. It is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, ...

* Trippa alla genovese * Sbira * Trippa fritta * Insalata di Trippa * Vitello all'uccelletto * Zucchine ripiene alla Ligure

Vegetables

* Asparago violetto of

Albenga Albenga ( lij, Arbenga; la, Albingaunum) is a city and ''comune'' situated on the Gulf of Genoa on the Italian Riviera in the Province of Savona in Liguria, northern Italy. Albenga has the nickname of ''city of a hundred spires''. The economy is ...

and

Perinaldo Perinaldo ( lij, Preinoud) is a ''comune'' (municipality) in the Province of Imperia in the Italy, Italian region Liguria, located about southwest of Genoa and about west of Imperia (city), Imperia. It is the birthplace of the 17th-century Itali ...

Borage Borage ( or ; ''Borago officinalis''), also known as starflower, is an annual herb in the flowering plant family Boraginaceae. It is native to the Mediterranean region, and has naturalized in many other locales. It grows satisfactorily in gard ...

zucchini flower Squash blossoms (called courgette flowers in Great Britain) are the edible flowers of ''Cucurbita'' species, particularly ''Cucurbita pepo'', the species that produces zucchini (courgette), marrow, spaghetti squash, and many other types of squa ...

* Perinaldo

artichokes The globe artichoke (''Cynara cardunculus'' var. ''scolymus'' ),Rottenberg, A., and D. Zohary, 1996: "The wild ancestry of the cultivated artichoke." Genet. Res. Crop Evol. 43, 53–58. also known by the names French artichoke and green articho ...

* Carciofo violetto d'Albenga * Cavolo lavagnino o Bronzino di Lavagna * Condiglione *

Common bean ''Phaseolus vulgaris'', the common bean, is a herbaceous annual plant grown worldwide for its edible dry seeds or green bean, green, unripe pods. Its leaf is also occasionally used as a Leaf vegetable, vegetable and the straw as fodder. Its Pla ...

Badalucco ''For people with the surname, see Badalucco (surname).'' Badalucco ( lij, Baaucco, locally ) is a ''comune'' (municipality) in the Province of Imperia in the Italian region Liguria, located about southwest of Genoa and about west of Imperia. ...

* Common bean of Pigna * Common bean of

Conio conio.h is a C header file used mostly by MS-DOS compilers to provide console input/output. It is not part of the C standard library or ISO C, nor is it defined by POSIX. This header declares several useful library functions for performing ...

Cabbage Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&nb ...

* Quarantine potato *

Preboggion Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Leaf vegetables eaten raw in a salad can be called salad gr ...

Scorzonera ''Scorzonera'' is a genus of flowering plants in the tribe Cichorieae within the family Asteraceae.Truffles A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus ''Tuber''. In addition to ''Tuber'', many other genera of fungi are classified as truffles including '' Geopora'', '' Pe ...

from Val Bormida * Verdure ripiene, *

Pumpkin A pumpkin is a vernacular term for mature winter squash of species and varieties in the genus ''Cucurbita'' that has culinary and cultural significance but no agreed upon botanical or scientific meaning. The term ''pumpkin'' is sometimes use ...

from Rocchetta Cengio * Pumpkin from trombetta d'Albenga *

Courgette The zucchini (; plural: zucchini or zucchinis), courgette (; plural: courgettes) or baby marrow (''Cucurbita pepo'') is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are stil ...

from alberello di Sarzana

Cheeses

Brös Brös (also Bros, Bross, Brus or Bruss) is a Piedmontese and Ligurian preparation of cheese and grappa which, in former centuries, was typical of the peasant cuisine of the Upper Langa and West Liguria. Its pungent flavour gave rise to the pro ...

Caprino cheese Caprino is an Italian cheese traditionally made from whole or skimmed goat's milk. The name of the cheese derives from the Italian word for goat, . With modern methods of production, the cheese is made from cow's milk as well or a combination ...

* Casareccio di Gorreto * Formaggetta della Val Graveglia, * Formaggetta della Val di Vara * Formaggetta Savonese * Mozzarella di Brugnato * Brutto ma buono di Brugnato * Vaise * Giuncata * Mollana * Prescinsêua cheese * Ricotta ligure (Recottu) * San Sté * Tuma from brigasca sheep * Toma di Mendatica dell'Alta Valle Arroscia

Fruits

Fruits and

fruit salad Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either their juices or a syrup. In different forms, fruit salad can be served as an appetizer or a side salad. When served as an appetizer, a fruit salad ...

is usually paired with sweet, white or red wines. *

Apricots An apricot (, ) is a fruit, or the tree that bears the fruit, of several species in the genus '' Prunus''. Usually, an apricot is from the species '' P. armeniaca'', but the fruits of the other species in ''Prunus'' sect. ''Armeniaca'' are al ...

from Valleggia (

Quiliano Quiliano ( lij, Cuggen) is a ''comune'' (municipality) in the Province of Savona in the Italian region Liguria, located about southwest of Genoa and about west of Savona. As of 31 December 2004, it had a population of 7,225 and an area of .Al ...

), * Fresh and dried Chestnuts from

Calizzano Calizzano ( lij, Carizan or ) is a ''comune'' (municipality) in the Province of Savona in the Italian region Liguria, located about southwest of Genoa and about west of Savona. Calizzano borders the following municipalities: Bagnasco, Bardine ...

and

Murialdo Murialdo ( lij, Moriaodo; pms, Muriaud) is a ''comune'' (municipality) in the Province of Savona in the Italian region Liguria, located about west of Genoa and about west of Savona. As of 31 December 2004, it had a population of 882 and an area ...

Cherries A cherry is the fruit of many plants of the genus ''Prunus'', and is a fleshy drupe (stone fruit). Commercial cherries are obtained from cultivars of several species, such as the sweet ''Prunus avium'' and the sour ''Prunus cerasus''. The nam ...

from

Sarzana Sarzana (, ; lij, Sarzann-a) is a town, ''comune'' (municipality) and former short-lived Catholic bishopric in the Province of La Spezia, Liguria, Italy. It is east of Spezia, on the railway to Pisa, at the point where the railway to Parma diver ...

and

Castelbianco Castelbianco ( lij, Castregianco) is a ''comune'' (municipality) in the Province of Savona in the Italian region Liguria, located about southwest of Genoa and about southwest of Savona. Castelbianco borders the following municipalities: Arnas ...

Apples An apple is an edible fruit produced by an apple tree (''Malus domestica''). Apple fruit tree, trees are agriculture, cultivated worldwide and are the most widely grown species in the genus ''Malus''. The tree originated in Central Asia, wh ...

, *

Grapes A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began perhaps 8,000 years ago ...

Desserts

Baxin The Baxin is a typical sweet originating from Liguria, Italy. It consists of anise seeds, sugar, flour and lemon. It has been made for some time — by the eighteenth century it was produced and sold by Benedictine monks in Liguria. The ori ...

* Biscotti del Lagaccio *

Amaretto Amaretto (Italian for "a little bitter") is a sweet Italian liqueur that originated in Saronno. Depending on the brand, it may be made from apricot kernels, bitter almonds, peach stones, or almonds, all of which are natural sources of the benz ...

( it) *

Canestrelli Canestrelli ("little baskets") are a type of Italian biscuit. Originating in Monferrato, the biscuits are common in both Piedmont and Liguria. Moreover, under the name ''Canistrelli'', they are also typical of Corsica Corsica ( , Upper , Sout ...

Castagnaccio Castagnaccio (locally also known as baldino, ghirighio or pattona) is a plain chestnut flour cake, typically found in the Tuscany, Liguria, Piedmont, Emilia-Romagna, Veneto regions of Italy, and in the French island of Corsica. It is a typicall ...

* Castagnole *

Angel wings Angel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. Common to many European cuisines, angel wings have been incorporated into other r ...

Dragée A dragée ( ; ), also known as confetto (; ), malbas, Jordan almond, or sugared almond in the U.K, is a bite-sized form of confectionery with a hard outer shell. It is often used for another purpose (e.g. decorative, symbolic, medicinal, etc.) i ...

* Gelato alla

Mimosa ''Mimosa'' is a genus of about 590 species of herbs and shrubs, in the mimosoid clade of the legume family Fabaceae. The generic name is derived from the Greek word (''mimos''), an "actor" or "mime", and the feminine suffix -''osa'', "resembl ...

* Latte dolce * Mescolanza *

Michetta Michetta (''little crumb''; only used in Northern Italy) or Rosetta (''little rose'', used in the rest of the country) is an Italian white bread, recognizable by its bulged shape. History Michetta is a variation of the Austrian ''Kaisersemmel ...

Dolceacqua Dolceacqua ( lij, Dôsaiga, locally ) is a ''comune'' (municipality) in the Province of Imperia in the Italian region Liguria, located about southwest of Genoa and about west of Imperia, on the border with France. As of 31 December 2014, it had ...

* Olandesina *

Genoa cake Genoa cake (or simply genoa) is a fruit cake consisting of sultanas (golden-colored raisins), currants or raisins, glacé cherries, almonds, and candied orange peel or essence, cooked in a batter of flour, eggs, butter and sugar.

Panera Panera Bread is an American chain store of bakery-café fast casual restaurants with over 2,000 locations, all of which are in the United States and Canada. Its headquarters are in Sunset Hills, Missouri. The company operates as Saint Louis ...

* Risiny * Sacripantina * Spongata * Amaretti di Savona * Anicini * Baci di Sanremo * Baci della Riviera (i più noti sono quelli di Alassio, ma ne esistono molte altre varianti) * Baci di dama *

Biscotti Biscotti (; ; en, biscuits), known also as cantucci (), are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. Name ...

alla lavanda *

Brioche Brioche (, also , , ) is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and ...

Falstaff * Buccellato di Sarzana * Canditi di Genova * Canestrello di Montoggio * Cioccolato genovese * Croccante di mandorle * Cubaite * Focaccia dolce di Sarzana * Frittelle di mele * Frittelle di San Giuseppe * Frutta farcita al caramello * Gelato "Paciugo" *

Chestnut The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. They are native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce. The unrelat ...

Gelato * Gobeletti * Pane del marinaio * Quaresimali * Ravioli dolci * Camogliesi al

Rum Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels. Rum is produced in nearly every sugar-producing region of the world, such as the Ph ...

* Chocolate salami * Salame dolce alla marmellata * Salamella di cioccolato e biscotto * Sciuette di Varese Ligure * Torta di riso dolce * Torta di Mazzini * Torta Zena * Dragiate

Drinks

* Beer * Rose

syrup In cooking, a syrup (less commonly sirup; from ar, شراب; , beverage, wine and la, sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars ...

from Valle Scrivia *

di Portofino * Amaretto di Sassello * Amaro Camatti * Amaro Santa Maria al Monte * Basilichito *

Chinotto __NOTOC__ ''Citrus myrtifolia'', the myrtle-leaved orange tree, is a species of ''Citrus'' with foliage similar to that of the common myrtle. It is a compact tree with small leaves and no thorns which grows to a height of and can be found in Mal ...

* Distillato di prugna di Varese Ligure * Erba Luisa or Cedrina * Grappa delle Cinque Terre * Limonata di Portofino * Limoncino delle Cinque Terre * Basil liquor * Perseghin *

Cider Cider ( ) is an alcoholic beverage made from the fermented juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and the Republic of Ireland. The UK has the world's highest per capita consumption, ...

Sambuca Sambuca () is an Italian anise-flavoured, usually colourless, liqueur. Its most common variety is often referred to as ''white sambuca'' to differentiate it from other varieties that are deep blue (''black sambuca'') or bright red (''red sambuc ...

Wines from the Imperia province

* Ormeasco * Pigato *

Rossese di Dolceacqua Tibouren or Rossese di Dolceacqua is a red French wine grape variety that is primarily grown in Provence (wine), Provence and Liguria (wine), Liguria but originated in Greece (wine), Greece and possibly even the Middle East (wine), Middle East. ...

* Rossese di Dolceacqua superiore *

Vermentino Vermentino is a light-skinned wine grape variety, primarily found in Italian wine. It is widely planted in both Sardinia and Liguria (wine), Liguria, to some extent in Corsica, in Piedmont under the name Favorita, and in increasing amounts in Lan ...

* Moscatello di Taggia

Wines from the Savona province

* Lumassina * Pigato * Rossese d'Albenga * Vermentino * Granaccia * Nostralino di Finalborgo

Wines from the Genoa province

* Bianchetta Genovese * Bianco Tigullio * Bianco frizzante del Tigullio * Bianco di Coronata * Ciliegiolo del Tigullio * Ciliegiolo novello del Tigullio * Moscato del Tigullio * Polceverasco * Rosso del Tigullio * Spumante del Tigullio * Vermentino del Tigullio * Corochinato

Wines from the La Spezia province

* Albarola * Bianco di Luni * Bianco di Levanto *

Cinque Terre The Cinque Terre (; lij, Çinque Tære, meaning "Five Lands") is a coastal area within Liguria, in the northwest of Italy. It lies in the west of La Spezia Province, and comprises five villages: Monterosso al Mare, Vernazza, Corniglia, Manarol ...

''Cinque terre''
Mangiare in Liguria. Vini. * Novello di Levanto * Rosso di Levanto * Rosso di Luni * Rosso riserva di Luni *

Sciachetrà Cinque Terre is a small DOC white wine region in Liguria, North Italy. The DOC was granted in 1973 and production is limited to the coastal areas of the Cinque Terre in the Province of La Spezia, and specifically to the territories of the communes ...

* Vermentino di Luni

Bibliography

* Franco Accame, Silvio Torre, Virgilio Pronzati
''Il grande libro della cucina ligure: la storia, le ricette, i vini''
Genova: De Ferrari. 2000. ISBN 8871720547. * Renzo Bagnasco
''La cucina ligure: piatti di ieri, ricette di oggi: 335 ricette: r e curiosità sulla tradizionale cucina ligure''
Sagep. 1999. ISBN 8870587592 * Nada Boccalatte Bagnasco e Renzo Bagnasco
''La tavola ligure ovvero Le ricette tradizionali per la cucina d'oggi''
Milano: Edi. Artes. 1991. ISBN 8877240032. * Andrea Carpi, Fulvio Santorelli. . 2009. ISBN 978-88-95470-14-6. * Rudy Ciuffardi, Vincenzo Gueglio

Gammarò. 2006. * Franca Feslikenian
''Cucina e vini della Liguria''
Edizioni Mursia. * Giuseppe Gavotti

Editore Sabelli. * Pierina Giauna Piagentini
''Odore di focolare: i sapori della cucina tradizionale ligure: in 165 ricette della cucina tradizionale ligure in lingua italiana e dialetto ventimigliese''
Pinerolo: Alzani. 2003. ISBN 8881701898. * Paolo Lingua

Muzio. 2004. ISBN 9788874130016 * Salvatore Marchese
''La cucina ligure di Levante: le fonti, le storie, le ricette''
Padova: Muzzio. 1990. ISBN 8870214842 * Alessandro Molinari Pradelli
''La cucina ligure: i piatti tradizionali e quelli più attuali di una gastronomia che ha saputo esaltare come poche altre i sapori della sua terra''
Roma: Newton Compton. 1996. ISBN 8881835258. * Giobatta Ratto
La cuciniera genovese
Editore: Pagano. Genova. 1893. Antico libro di ricette genovesi on-line. * Emanuele Rossi e Giobatta Ratto
La vera cuciniera genovese facile ed economica
Editore: Giacomo Arneodo. Torino. 189.? Antico libro di ricette genovesi on-line. * Aidano Schmuckher
''Pesto e morta. Il grande libro della cucina ligure''
Genova. Mondani. 1984.

References

{{DEFAULTSORT:Cuisine of Liguria